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Contents
Front Matter
1.
Postharvest handling and management of fruits and vegetables-2: Maturity Indices
2.
Principles of low temperature storage of fruits and vegetables
3.
Preparatory Operations in Fruits and Vegetables
4.
Conventional dehydration of fruits and vegetables
5.
Advanced drying processes for fruits and vegetables
6.
Production of fruit juice concentrates and powders
7.
Technology of jams, jellies and marmalades.
8.
Technology of tomato-based products
9.
Role of ingredients in bread products manufacture-1: wheat, flour, flour improvers and water
10.
Role of ingredients in bread products manufacture-2: Shortening and sugar
11.
Role of ingredients in bread products manufacture-4: Salt and other minor ingredients
12.
Overview of bakery machinery: mixers, forming machines and ovens
13.
Technology of breadmaking-1: straight dough and sponge and dough methods
14.
Bread staling: Theories and methods of prevention
15.
Biscuits: Classification and general aspects of manufacture
16.
Technology of wafer biscuits
17.
Technology of cake manufacture
18.
Role of ingredients used in confectionery industry
19.
Technology of caramel, toffee and fudge
20.
Overview of popular Indian flour confections
Back Matter
Technology of Processed Foods: Fruits, Vegetables, Bakery and Confectionery
7
Technology of jams, jellies and marmalades.
Ms. Ritika Puri
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